How To make Angel Cookies
1 box angel food cake mix
1 bag dried fruit -- finely chopped
1/2 cup water
Preheat oven to 400 degress F.
Combine cake mix and water; stir in the fruit.
Cover cookie sheet with foil; drop cookies by rounded teaspoonful onto foil. Bake 8 to 10 minutes or until cookies become puffed and golden. Remove from oven; cool completely.
Cals: 76
Fat: 1g
Carbs:18g
How To make Angel Cookies's Videos
Christmas Angel Eye Cookies Recipe
Angele eye cookies
- mix together 200g butter with 100g sugar
- 1 pack vanilla sugar
- 2 egg yolks
- combine 80g ground hazelnut with 300g flour
- mix by hand
- leave dough in refrigerator for 2 hr
- make small balls, to size of an walnut
- carefully make a small indentation
- fill with jam of your choice
- raspberry and apricot jam shown here
- bake at 180°C for about 15 min
- sprinkle with powder sugar
- it is suggested to prepare one day or more in advance
Red Velvet Brownies with Cream Cheese Frosting! Recipe tutorial #Shorts
How to make a Red Velvet Brownies with a thick layer Cream Cheese Frosting!
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Check out these Red Velvet Brownies with Cream Cheese Frosting! Great dessert to see you through the coming weekend! :) I always love a good thick layer of frosting but you can add as much as you please to suit your taste!
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Chrusciki recipe (Faworki or Polish angel wings) – video
Chruściki (also called Faworki) are crispy, melt-in-your-mouth pieces of dough that are deep-fried and sprinkled with powdered sugar. They are served for Polish Fat Thursday (not Tuesday) and also thorough the year. These delicious crispy pastry twists are really worth a try!
written recipe:
ANGEL WINGS RECIPE | QUICK, EASY AND SIMPLE
#angelwingsrecipe#angelwings#goan#goankitchenfantasy
Angel Wings | Crisp & Light Angel Ribs | Christmas Sweets
Angel Wings are possibly the lightest and crispest sweet you could snack on! one is never enough. Similar to the Goan phinori (or phenori/fenori), these Angel wings are only rolled out differently, but yet, that leads to a significant change in the overall lightness of the crunchy sweet. Since the sugar is dusted over at the end, you're in complete control of how you want it to taste and how rich you want it to be. I recommend just a light coat of powdered sugar, since too much makes the angel wings seem too heavy on the palate, making you feel satiated quicker.
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1 US Cup = 240 ml
Ingredients:
For the dough:
2 cups or 240 grams All-purpose flour (Maida)
1/4 teaspoon Salt
Water as needed
For the paste:
2 Tablespoons (heaped) Cornstarch
2 Tablespoons Salted Butter (softened)
Flour for dusting
Oil for deep-frying
Powdered Sugar (approximately 2-3 Tablespoons; depends on preference for sweetness)
Music Credits:
1) Home for the Holidays by TrackTribe
2)Ersatz Bossa by John Deley and the 41 Players Creative Commons Attribution 3.0 Unported—CC BY 3.0
3) Present by @tellyourstorymusicbyikson
NONNA’S CHIACCHIERE RECIPE | How to Make Italian Fried Cookies | CROSTOLI
Chiacchiere di carnevale (also called Crostoli or Frappe) are Italian fried cookies known as Angel Wings thanks to their ribbon-like shape. These crispy strips of deep fried pasta dough are so light; you will find it hard to stop at one! Sprinkled with powdered sugar, chiaccchiere (crostoli) are traditionally enjoyed for Carnevale, a celebration held before lent - but in my opinion, they should be relished all year around! Chiacchiere recipe.
#crostoli #chiacchiere #italiangrandma
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CHIACCHIERE DI CARNEVALE
Ingredients:
500g plain flour
1 egg yolk
½ glass sunflower oil
1-1 ½ glasses of white wine
Pinch of sugar
Pinch of salt
METHOD:
1. To make your crostoli, pour 500g plain flour on to a board or breakfast bench.
2. Make a well in the centre using your hands.
3. Pour an egg yolk (only) into the well and mix using a fork.
4. Add ½ glass of sunflower oil.
5. Sprinkle in a pinch of sugar and then a pinch of salt, and mix well.
6. Add up to 1 glass of white wine and begin to combine all of the ingredients using your hands.
7. Slowly but surely knead the crostoli dough for at least 6-8 minutes or until it forms into a ball and has a soft, smooth consistency.
8. If you are finding the dough dry and hard, add some more white wine.
9. Once the ball of crostoli dough has formed, pat it down and leave it to rest underneath a large bowl so that no air gets inside.
10. Clean up your board and add some plain flour on top so to help you work your dough into the shape you need.
11. Remove the large bowl from covering the dough and cut a small piece from the end of the dough to start making the individual crostoli.
12. Preparing your pasta machine on a thicker setting, run the dough through it between 3-4 times. Then gradually work your way down the settings, as the dough becomes thinner, until you have a strip of dough and it is thin (but not too thin!) and smooth.
13. Sprinkle some flour onto your board and pass the strip lightly through it on both sides.
14. Using the ravioli cutter, slice small rectangular strips and then pinch it in the middle using two fingers to create “bow” shaped crostoli.
15. Heat up a good portion of olive oil in a small, deep pot.
16. Add several crostoli into the pot and fry them for less than a minute.
17. Turn each crostoli over using a slotted kitchen turner to make sure it has cooked through and once they have slightly browned in colour, transfer them onto a plate with paper towels.
18. Let the towels absorb the oil.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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